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Horizontal sensory strabismus: Characteristics and treatment results
Archivos de la Sociedad Española de Oftalmología (English Edition), 2011To study the types of horizontal sensory strabismus, their causes, and treatment outcomes.A retrospective analysis of 44 patients with horizontal sensory strabismus who were treated from 2002 to 2007. Patients whose worse eye vision was inferior or equal to 0.2 were included.
P, Merino +5 more
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Impact of vanilla origins on sensory characteristics of chocolate
Food Research International, 2020The sensory characteristics of white and milk chocolate with three origins of vanilla (Madagascar, Indonesia, Papua New Guinea) were investigated using a multi-analytical approach. The sensory tests included profiling using Quantitative Descriptive Analysis with a trained panel; Temporal Dominance of Sensations test with untrained respondents from ...
Renata Januszewska +11 more
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Influence of delayed bleeding on sensory characteristics of beef
Meat Science, 1983Sensory characteristics of bovine longissimus dorsi and biceps femoris muscles from 30 heifers exsanguinated 0, 3 or 6 min after stunning and 36 steers exsanguinated 0, 3 or 30 min after stunning were evaluated to determine if delayed bleeding influenced palatability.
J C, Williams +4 more
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Sensory characteristics of tender points in the lower back
Manual Therapy, 2010Palpation of tender points in superficial tissue is commonly undertaken in the management of musculoskeletal pain. The sensory characteristics of digitally tender points (DTPs) have not been defined. This study had two major aims: 1) to characterise 'Strain-Counterstrain' DTPs, using quantitative sensory testing (QST) in participants with low back pain
Lewis, Cynan +2 more
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Sensory Attenuation Characteristics for Periodic Force Variation
2019 58th Annual Conference of the Society of Instrument and Control Engineers of Japan (SICE), 2019This study aimed to clarify the physiological mechanisms of human perceptual recognition by measuring and evaluating the sensory attenuation response. Here, we have reconstructed an experimental system in order to improve the precision of quantitative measurement and evaluation of sensory attenuation, and in order to look for a novel indicator ...
Atsuo Nuruki +2 more
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Microwave drying of selected greens and their sensory characteristics
Plant Foods for Human Nutrition, 2001Green leafy vegetables which supply minerals and vitamins to the diet, are highly perishable. Therefore, post harvest losses are extremely high. Limited studies are available in the literature with regard to preservation of greens. The effect of microwave drying and storage on physical and sensory properties of selected greens (coriander, mint ...
A, Fathima, K, Begum, D, Rajalakshmi
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The effect of fructooligosaccharides on the sensory characteristics of cooked sausages
Meat Science, 2004The effect of a short chain fructooligosaccharide on the sensory properties of conventional and reduced-fat cooked meat sausages has been studied in products in which a fat reduction of close to 40% was obtained. The fibre assayed was used in sufficient amounts to constitute between 2% and 12% of the final product.
E, Cáceres +3 more
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On intensity characteristics of sensory receptors: A generalized function
Kybernetik, 1973An attempt is made at finding general mathematical expressions for intensity characteristics of sensory receptors. Analysis of responses of an auditory nerve unit and of a Pacinian corpuscle lead to the derivation of two simple equations that describe the relationships between the stimulus energy, or a variable proportional to it, and either the ...
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Sensory and endocrine characteristics of the avian pineal organ
Microscopy Research and Technique, 2001AbstractThe avian pineal organ represents a transitional type between a photosensory organ of lower vertebrates and the endocrine gland of mammals and shows remarkable changes in its innervation and structure during ontogeny. In the avian pineal organ the progressive reduction of the pinealofugal component and the spectacular increase in pinealopetal ...
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Physical and sensory characteristics of Najdi-camel meat
Meat Science, 1995Steaks were fabricated from three wholesale cuts: rib, chuck and leg of 18 Najdi male camels averaging eight, 16 and 26 months of age. The influence of age, type of cut, freezing and cooking method on the physical and palatability traits of meat has been investigated.
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